Traditional Armenian bread—lavash, a thin unleavened wheat flatbread—is cherished not only in Armenia but around the world. Armenian cuisine is unimaginable without it. In fact, the cultural importance of bread is so profound that Armenians often use the phrase “to eat bread” as a stand-in for having a meal, whether it be breakfast, lunch, or dinner.
Lavash continues to be prepared using time-honored techniques, baked in clay ovens known as tonirs. Authentic lavash is made with only flour and fresh spring water, then skillfully slapped onto the walls of the tonir, which is fired with dried grapevine wood. Once baked, the bread is left to dry, allowing it to be stored for long periods. Before serving, it is lightly moistened with water and covered, and within minutes, it regains its soft, fresh texture. Another widely enjoyed bread is matnakash, a chewy oval or round loaf, while small cheese-filled wraps known as durum are popular for quick snacks.
Armenian pastries are as diverse in form as they are rich in flavor, beloved by locals and visitors alike. Delicate gata, made with a blend of sugar, matsun (fermented milk), and butter, offers a sweet and tender bite. Baburik, filled with spiced ground walnuts and cinnamon, is irresistibly fragrant and satisfying. The syrupy, flaky layers of honey-soaked baklava are a festive favorite. For something crisp and light, nshablit cookies deliver a crunch similar to macaroons, with a delicate crumb that melts in your mouth. These and other traditional sweets have been lovingly passed down through generations, ensuring that no Armenian tea gathering is complete without a tempting selection of desserts.